adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Fried chicken sandwiches with homemade pickles
0 Likes
Prep Time:
145 minutes
Cook Time:
25 minutes
Total Time:
170 minutes
Indulge in a classic crispy chicken sandwich inspired by American diners with David Prior's recipe.
Ingredients:
  • 4 x 170g chicken breast fillets, cut into thirds lengthways
  • 600ml buttermilk
  • Sunflower oil, to deep-fry
  • 300g plain flour
  • 30.00 ml cayenne pepper
  • 100g mayonnaise
  • 6 white bread rolls, split
  • Salad leaves, to serve (optional)
  • 1 telegraph cucumber, thinly sliced (a mandoline is ideal)
  • 1 red onion, thinly sliced
  • 60ml rice vinegar
  • 40.00 ml apple cider vinegar
  • 2.50 gm caster sugar
Instructions:
  • Combine all the ingredients in a plastic container with 1 teaspoon of sea salt and a dash of freshly ground black pepper. Cover and chill in the refrigerator for a minimum of 2 hours or preferably overnight.
  • Place the chicken in a shallow ceramic dish and generously coat it with creamy buttermilk. Let it marinate in the refrigerator for a minimum of 2 hours or, for optimal flavor, leave it overnight.
  • Fill a saucepan halfway with oil and heat to 190C (you can test the oil by dropping a cube of bread in - it should turn golden in 30 seconds).
  • In a bowl, mix together flour, cayenne pepper, and salt. Take chicken out of the buttermilk, letting the extra drip off, then coat it in the seasoned flour mixture, shaking off any extra.
  • Deep-fry the chicken in 3 batches until golden, crisp, and cooked through, about 6-8 minutes per batch. Use a slotted spoon to remove and drain on paper towel. Sprinkle with sea salt before serving.
  • Generously spread mayonnaise on the rolls, then stuff with chicken, pickles, and salad leaves.

Similar Recipes